What is Coffee Anaerobic Wash Processing: An Introduction to Double Anaerobic Fermentation

FrontStreet Coffee Colombia Anaerobic Natural Fermentation Coffee Introduction

Anaerobic fermentation has been one of the most popular post-harvest processing methods in recent years. Usually the coffee cherries are placed in airtight containers or in washing tanks for water fermentation. During that stage different microorganisms drive the fermentation to create special flavors. Once fermentation is complete, the cherries are taken out to dry in the sun.

Characteristics of Anaerobic Fermentation Processing

- Stainless steel containers are used to hold the coffee cherries, so no flavors from previous batches carry over, giving cleaner results.

- Fermentation happens in a sealed environment, which makes the various factors easier to control. Each batch tends to be more consistent, and aromatic compounds are less likely to escape.

- Fermenting without oxygen produces rounder flavors, often with cheese and cream aromas.

- Coffee processed this way typically has a fuller body and wine-like aromas.

Colombia Cauca El Paraiso

Colombia Cauca Paradise Estate

Region: Cauca

Altitude: 2050 meters

Processing Method: Anaerobic Natural

Grade: SUPREMO

Variety: Bourbon

Parameters & Technique: Grind size BG 5R (58% pass-through rate on the China standard #20 sieve), water temperature 91°C, coffee-to-water ratio 1:15.

Start with 30g of water for a 30-second bloom, then pour to 125g for the first segment. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. When the level drops again and is about to expose the bed, remove the dripper. (Timing starts at the beginning of the bloom.) Total time 1:50.

Flavor: Aromas of cream and almonds with light fermentation notes, plus orange and citrus acidity. The mid-section brings chocolate and nuts, along with caramel sweetness and tea-like notes.

FrontStreet Coffee Recommendation

If anaerobic fermentation is what draws you in, FrontStreet Colombia Finca La Frontera Sidra takes the same idea further. This double anaerobic natural ferments whole ripe cherries in sealed tanks before drying, then presents rich tropical aromas of passion fruit, apricot, dried fruit and grape with an almond-like finish - a vivid demonstration of how controlled fermentation shifts the cup.

For a slower, more classic Colombian reference point, FrontStreet Colombia Huila is a medium-dark roasted washed coffee from the country's best-known specialty region. It shows dark chocolate, nutty sweetness, moderate oils and a full body, and suits pour-over, French press, moka pot and espresso alike.